BAKED HONEY AND SAFFRON CHEESECAKE

8 oz (225g) short crust pastry
2 oz (55g) Butter
2 tbsp clear honey
8 oz (225g) curd cheese
pinch of Saffron, soaked in 1 tbsp of boiling water
2 egg yolks
3/4 cup (115g) currants
grated zest of 1 lemon
sprinkle of grated nutmeg

Preheat the oven to 400 degrees F (200C/gas 6).

Roll out the pastry and use it to line a greased 9-inch (23cm) spring-form cake tin. Chill until required.

Cream together the butter and honey in a mixing bowl. Fold in the curd cheese, saffron, yolks, currants and lemon zest, mixing thoroughly.

Spoon the curd cheese mixture into the pastry-lined tin. Sprinkle over the nutmeg.

Bake the cheesecake for 30 minutes until puffed up and golden brown.

Remove from the oven and set aside until lukewarm. Undo the spring attachment to remove the ring but don't try to remove from the cake tin base. Instead place on a plate, base in place, decorate with flowers around the edge of the cheesecake and serve lukewarm.

Servings: 6
adapted from source: Lotte Duncan; from Good Food Live